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Sticky black rice with coconut cream, ginger syrup and banana

Enjoy it for breakfast or dessert.

By Lisa Featherby
  • Serves 6
  • 15 mins preparation
  • 55 mins cooking plus soaking
Sticky black rice with coconut cream, ginger syrup and banana
Sticky black rice with coconut cream, ginger syrup and banana

Seek out young ginger in season for its milder flavour and tenderness. Start a day ahead to soak the rice.

Ingredients

  • 150 gm glutinous black rice, soaked overnight in cold water, drained
  • 30 gm light palm sugar, finely chopped
  • 3 tsp salt
  • 2 bananas, sliced to serve
  • 200 ml coconut cream, to serve
Ginger syrup
  • 30 gm young ginger, thinly sliced on a mandolin
  • 125 gm raw sugar
  • Juice of ½ lime

Method

Main
  • 1
    For ginger syrup, bring ginger, sugar and 125ml water to the boil in a small saucepan over medium heat, stirring occasionally to dissolve sugar, then reduce heat to low and cook until ginger is translucent (30-40 minutes). Cool completely, then add lime juice and refrigerate until required. Ginger syrup will keep for 2-4 days.
  • 2
    Place rice in a saucepan with 1 litre water, bring to a simmer over medium heat and cook, stirring occasionally, until rice is tender and water has been absorbed (10-15 minutes). Add sugar and salt, stir and set aside to cool slightly.
  • 3
    To serve, divide rice among bowls, top with banana, drizzle with coconut cream and top with young ginger and its syrup.

Notes

Drink Suggestion: Sweet botrytis sémillon. Drink suggestion by Max Allen